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Pumpkin Magic Cake
4.5 from 162 votes

Pumpkin Magic Cake

Pumpkin Magic Cake combines a yellow cake base with a layered pumpkin pie filling and spiced vanilla pudding frosting. The cake bakes upside-down, resulting in a moist texture with distinct layers of fluffy cake and rich pumpkin custard. Sweet and warmly spiced, this dessert is suited for autumn or gatherings where pumpkin flavors are appreciated.

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 12
Calories: 337 kcal
Course: Dessert, Cake
Cuisine: American

Ingredients

For the Cake
  • 1 box yellow cake mix
  • 3 egg
  • 1 cup milk
  • ½ cup vegetable oil
For the Pumpkin Pie
  • 15 ounce pumpkin canned
  • ½ cup evaporated milk
  • ½ cup heavy cream
  • 3 egg
  • 1 cup brown sugar
  • 1 teaspoon pumpkin pie spice
For the Frosting
  • 5.1 ounce vanilla pudding mix instant
  • 1 teaspoon pumpkin pie spice
  • 1 cup milk cold
  • 3 cups Cool Whip or whipping cream (8 oz)

Instructions

    Cup of Yum
  1. Preheat oven: Preheat Oven to 350°F.
  2. Prepare the Cake: Mix according to package instructions or using the ingredients in the cake layer, then pour into a lightly greased 9x13-inch cake pan. DO NOT BAKE. Set aside.
  3. Combine Wet Ingredients: In another bowl whisk together the ingredients for the pumpkin pie layer until smooth. Slowly pour the pumpkin pie mixture all over the cake mix. Do not mix.
  4. Bake: Carefully place the cake pan into the oven and bake for 50-60 minutes or until the center is no longer jiggly and a toothpick inserted into cake mix comes out clean. NOTE: The cake might be slightly darker than normal so don't worry, it's not burnt. You'll notice the cake layer is on top now. Let the cake cool to room temperature.
  5. Make the Frosting: Place the vanilla pudding mix into a large bowl, add the pumpkin pie spice and pour in the cold milk. Whisk until combined and starts to thicken. Gently fold in the Cool Whip until it's completely combined. Spread on top of the cooled cake.
  6. Serve: Cut into slices and serve immediately or chill the cake for a couple hours.

Notes

  • Substitute Cool Whip with regular whipped cream for a different texture in the frosting.
  • Shaved chocolate on top of the frosting adds a subtle chocolate note to the cake.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • The cake freezes well for up to one month; thaw in the fridge before serving.

Nutrition Information

Serving 1slice Calories 337kcal (17%) Carbohydrates 40g (13%) Protein 6g (12%) Fat 18g (28%) Saturated Fat 12g (60%) Cholesterol 106mg (35%) Sodium 160mg (7%) Potassium 289mg (6%) Fiber 1g (4%) Sugar 35g (70%) Vitamin A 3406IU (68%) Vitamin C 3mg (3%) Calcium 138mg (14%) Iron 1mg (6%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 337

% Daily Value*

Serving 1slice
Calories 337kcal 17%
Carbohydrates 40g 13%
Protein 6g 12%
Fat 18g 28%
Saturated Fat 12g 60%
Cholesterol 106mg 35%
Sodium 160mg 7%
Potassium 289mg 6%
Fiber 1g 4%
Sugar 35g 70%
Vitamin A 3406IU 68%
Vitamin C 3mg 3%
Calcium 138mg 14%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.